Pin This The first time I made this vibrant pasta, my kitchen looked like a crime scene. Pink beet splatter everywhere, but one taste of that silky sauce and I didnt care a bit about the mess. My roommate walked in, froze, and asked if Id lost my mind, then demanded a bowl immediately. Now its the dish I make when I need something that feels fancy but comes together in under an hour.
I served this at a dinner party last month, mostly because I wanted to see my friends reactions to the color. My friend Sarah, who claims to hate beets, went back for thirds and asked for the recipe before shed even finished her plate. Theres something about how the sauce coats each piece of pasta that makes it impossible to stop eating.
Ingredients
- 400 g (14 oz) dried penne or rigatoni: The ridges catch that gorgeous pink sauce perfectly
- Salt, for boiling water: Generously salt your pasta water until it tastes like the sea
- 2 medium cooked beets (about 250 g), peeled and chopped: Pre-cooked beets from the grocery store work beautifully here
- 2 tbsp olive oil: Use a good quality oil since it carries the aromatics
- 1 small onion, finely chopped: Creates a sweet base that balances the earthiness
- 2 garlic cloves, minced: Dont let them brown or theyll turn bitter
- 120 ml (½ cup) heavy cream: Makes the sauce luxuriously smooth and rich
- 2 tbsp unsalted butter: Adds that velvety restaurant style finish
- 60 g (½ cup) grated Parmesan cheese: The salty sharpness cuts through the sweet beets
- 1 tbsp lemon juice: Brightens everything and keeps the sauce from feeling heavy
- ¼ tsp ground black pepper: Freshly cracked makes all the difference here
- Salt, to taste: Taste as you go, beets can need more salt than you expect
- Fresh basil leaves, for serving: Adds a fresh pop of green against the pink
- Extra grated Parmesan: Because theres no such thing as too much
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to a boil and cook pasta until al dente, then reserve ½ cup of pasta water before draining. This starchy liquid is your secret weapon for sauce consistency.
- Build your flavor base:
- Heat olive oil in a skillet over medium heat, add the onion and sauté for 34 minutes until translucent, then add garlic and cook for just 1 minute more. You want everything soft and fragrant, not browned.
- Add the beets:
- Stir in the chopped beets and cook for 2 minutes, just to wake up their flavor and warm them through. Remove the skillet from heat.
- Make the magic happen:
- Transfer the beet mixture to a blender and add the heavy cream, butter, lemon juice, black pepper, and a pinch of salt. Blend until completely smooth and silky, about 1 minute.
- Create your sauce:
- Pour the beet cream back into the skillet over low heat and stir in the grated Parmesan until melted. Taste and adjust the seasoning with more salt and pepper if needed.
- Bring it all together:
- Add the drained pasta to the sauce, tossing to coat every piece. Add that reserved pasta water a little at a time until the sauce reaches a silky, clinging consistency.
- Finish and serve:
- Plate the pasta immediately while its glossy and hot, topped with fresh basil leaves and an extra sprinkle of Parmesan. The contrast of colors is part of the charm.
Pin This This pasta has become my go to for comfort food that still feels special. Theres something almost romantic about eating something so vibrantly colored, like food youd find in a tiny Italian restaurant tucked down a cobblestone street.
Making It Ahead
The beet cream sauce actually keeps beautifully in the refrigerator for up to three days. I love making a double batch on Sunday and having instant gorgeous meals ready to go. Just reheat gently with a splash of cream or pasta water to loosen it back up.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the richness beautifully. For sides, a simple arugula salad with lemon vinaigrette complements without competing. The peppery greens and bright dressing echo the lemon in the sauce.
Variations That Work
Try adding toasted walnuts for crunch, or fold in some fresh ricotta for extra creaminess. Sometimes I swap half and half for the cream for a lighter version that still feels indulgent.
- Goat cheese crumbles on top instead of Parmesan creates a lovely tangy contrast
- A handful of baby spinach wilts into the hot pasta for extra color and nutrition
- Grilled chicken or shrimp turns this into a complete protein-packed dinner
Pin This Watch peoples faces when you set this down. Theres nothing quite like serving something so unexpectedly beautiful and then watching it disappear.
Recipe Q&A
- → Can I use fresh beets instead of pre-cooked?
Yes, you can roast or boil fresh beets until tender, then peel and chop them. Pre-cooked beets save time and work just as well for this dish.
- → What pasta shapes work best with beet cream sauce?
Penne and rigatoni are ideal as their tubular shape holds the creamy sauce well. Fusilli, farfalle, or any short pasta with texture also works beautifully.
- → How do I make this dish dairy-free?
Substitute the heavy cream with coconut cream or cashew cream, use vegan butter, and replace Parmesan with nutritional yeast or vegan cheese for a plant-based version.
- → Can I prepare the beet sauce ahead of time?
Absolutely. The sauce can be made up to 2 days in advance and stored in the refrigerator. Reheat gently and add pasta water to restore the silky consistency when ready to serve.
- → Will the beet sauce stain everything pink?
Beets can stain surfaces and utensils. Clean any spills immediately with soap and water, and consider using darker-colored serving bowls to minimize visible staining.
- → What can I serve alongside this pasta?
A simple arugula salad with lemon vinaigrette, garlic bread, or roasted vegetables complement this dish perfectly. A crisp white wine like Sauvignon Blanc pairs beautifully.